PREVENTION OF FOOD ADULTERATION RULES, 1955
(1) These Rules may be called the Prevention of Food Adulteration Rules, 1955.
(2) They extend to the whole of India 2[***].
3[(3) The rules other than those contained in Part III, Appendix ‘B’, Item A. 12—Margarine, Part VI and Part VII shall come into force on the date of their publication in the Official Gazette the rules contained in Part III, Appendix ‘B’ Item A. 12—Margarine, shall come into force on the first day of June, 1956 and the rules contained in Part VI and Part VII shall come into force on 4[the first day of December], 1956.
—————
1. Vide S.R.O. 2106, dated 12th September, 1955.
2. The words “except the State of Jammu and Kashmir ” omit
In these rules, unless the context otherwise requires,—
(a) “Act” means the Prevention of Food Adulteration Act, 1954 (37 of 1954);
(b) “Director” means the Director of the Laboratory;
1[(c) “Laboratory” means a Central Food Laboratory;]
(d) “Form” means a Form set forth in Appendix A to these rules;
2[(da) “infant” means a child not more than twelve months of age;
(db) “infant food” means any food (by whatever name called) being marketed or otherwise represented as a complement to mothers milk to meet the growing nutritional needs of infant 3[after the age of six months and upto the age of two years];
(dc) “i
1[(1)]In addition to the functions entrusted to the Laboratory by the Act, the Laboratory shall carry out the following functions, namely:-
(a) analysis of samples of food sent by any officer or authority authorized by the Central Government for the purpose and submission of the certificate of analysis to the authorities concerned.
(b) investigations for the purpose of fixation of standard of any article of food.
2[(c) investigation, in collaboration with the laboratories of
Public Analysts in the various States and such other laboratories and institutions which the Central Government may approve in this behalf for the purpose of standardising methods of analysis.]
3[(2) The laboratory specified in column
(1) (a) Samples of food for analysis under sub-section (2) of section 13 of the Act shall be sent either through a Messenger or by registered post in a sealed packet, enclosed together with a memorandum in Form I in an outer cover addressed to the Director.
(b) Samples of food for analysis under sub-section (2) of section 6 of the Act or under clause (a) of rule 3 shall be sent either through a Messenger or by registered post in a sealed packet enclosed together with a memorandum in Form IA in an outer cover addressed to the Director.]
(2) The container as well as the outer covering of the packet shall be marked with a distinguishing number.
(3) A copy of the memorandum and a specimen impression of the seal used to seal the container and the cover shall be sent separately by registered post to
Standards of quality of the various articles of food specified in 1[Appendices B, C and D to these rules are as defined in those Appendices].
—————
1. Subs. by G.S.R. 388(E), dated 25th June, 2004, for “Appendix B to these rules are as defined in that Appendix” (w.e.f. 25-6-2004).
A person shall not be qualified for appointment as a public analyst unless he—
(1) 3[holds a Master’s Degree in Chemistry or Biochemistry or Dairy Chemistry] or Food Technology or Microbiology or Food and Drugs from a University established in India by law or is an Associate of the Institution of Chemists (India) by examination in the section of Food Analysts conducted by the Institution of Chemists (India) or has an equivalent qualification recognised and notified by the Central Government for such purposes and has not less than three years experience in the analysis of food;
(2) has been declared qualified for appointment as a public analyst by a Board appointed and notified by the Central Government for such purposes:
Provided that a person who is a public analyst on the dat
(1) On receipt of a package containing a sample for analysis from a Food Inspector or any other person the Public Analyst or an officer authorised by him shall compare the seals on the container and the outer cover with specimen impression received separately and shall note the condition of the seals thereon:
1[Provided that in case sample container received by the pubic analyst is found to be in broken condition or unfit for analysis he shall within a period of seven days from the date of receipt of such sample inform the local (Health) authority about the same and send requisition to him for sending second part of the sample.]
(2) The public analyst shall cause to be analysed such samples of article of food as may be sent to him by food inspector or by any other person under the Act.
2[(3) T
A person shall not be qualified for appointment as food inspector unless he—
(a) is a medical officer incharge of health administration of a local area; or
(b) is a graduate in medicine and has received at least one month’s training in food inspection and sampling work approved for the purpose by the Central Government or a State Government; or
(c) is a graduate in Science with Chemistry as one of the subjects or is a graduate in Agriculture or Public Health or Pharmacy or in Veterinary Science or a graduate in Food Technology or Dairy Technology or is a diploma holder in Food Technology or Dairy Technology from a University or Institution established in India by law or has equivalent qualifications recognised and notified by the Central Government for the purpose and h
It shall be the duty of the food inspector—
(a) to inspect as frequently as may be prescribed by the Food (Health) Authority or the local authority all establishments licensed for the manufacture, storage or sale of an article of food within the area assigned to him;
(b) to satisfy himself that the conditions of the licences are being observed;
(c) to procure and send for analysis, if necessary, samples of any articles of food which he has reason to suspect are being manufactured, stocked or sold or exhibited for sale in contravention of the provisions of the Act or rules thereunder;
(d) to investigate any complaint which may be made to him in writing in respect of any contravention or the provisions of the Act, or ru
(a) Local (Health) Authority shall within a period of seven days of receipt of requisition for second part of the sample from public analyst under the proviso of rule 7(1), send such sample to the public analyst.
(b) Local (Health) Authority, while sending second part of the sample under the provision of sub-section (2E) of section 13 of the Act, shall do so within a period of 20 days from the date of receipt of the report from the first public analyst.]]
—————
1. Ins. by G.S.R. 4(E), dated 4th January, 1977 (w.e.f. 4-1-1977).
2. Ins. by G.S.R. 91(E), dated 24th February, 1995 (w.e.f. 24-8-1995) as corrected by G.S.R. 711(E), dated 12th November, 1995.
The Local (Health) Authority shall 3[within a period of ten days] after the institution of prosecution forward a copy of the report of the result of analysis in Form III delivered to him under sub-rule (3) of rule 7, by registered post or by hand, as may be appropriate, to the person from whom the sample of the article was taken by the food inspector, and simultaneously also to the person, if any, whose name, address and other particulars have been disclosed under section 14A of the Act:
Provided that where the sample conforms to the provisions of the Act or the rules made thereunder, and no prosecution is intended under sub-section (2), or no action is intended under sub-section (2E) of section 13 of the Act, the Local (Health) Authority shall intimate the result to the Vendor from whom the sample has been taken and also to the person, whose name, address and other particulars hav
Where the food inspector keeps any article of food in the safe custody of the vendor under sub-section (4) of section 10—
(a) he shall, after sealing such article of food, make an order to the vendor in Form IV and the vendor shall comply with such an order, and
(b) he may require the vendor to execute a bond in Form IVA.]
—————
1. Subs. by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).
For every article of food seized and carried away by food inspector under sub-section (4) of section 10 of the Act a receipt in Form V shall be given by the food inspector to the person from whom the article was seize
When a food inspector takes a sample of an article for the purpose of analysis, he shall give notice of his intention to do so in writing in Form VI, then and there, to the person from whom he takes the sample and simultaneously, by appropriate means, also to the persons if any, whose name, address and other particulars have been disclosed under section 14A of the Act:]
2[Provided that in case where a food inspector draws a sample from an open container, he shall also draw a sample from the container in original condition of the same article bearing the same declaration, if such container is available, and intimate this fact to the public Analyst.]
—————
1. Subs. by G.S.R. 4(E), dated 4th January, 1977 (w.e.f. 4-1-1977).
&n
Every manufacturer, distributor or dealer selling an article of food to a vendor shall give either separately or in the bill, cash memo or a 2[label] a warranty in Form VIA.]
—————
1. Subs. by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).
2. Corrected by G.S.R. 2163, dated 2nd December, 1968.
(1) A company may inform the Local (Health) Authority of the concerned local area, by notice in duplicate, in Form VIII containing the name and address of the Director or Manager, who has been nominated by it under sub-section (2) of section 17 of the Act to be in charge of and responsible to the company for the conduct of the business of the company or any establishment, branch or unit thereof:
Provided that no such nomination shall be valid unless the Director or Manager who has been so nominated, gives his consent in writing and has affixed his signature, in Form VIII in duplicate in token of such consent.
(2) The Local (Health) Authority shall sign and return on copy of the notice in Form VIII to the company to signify the receipt of the nomination and retain the second copy in his office for record.]
Every vendor of an article of food shall disclose the name and address of the Director or Manager, as the case may be, nominated in Form VIII under Rule 12B to a purchase who informs such vendor of his intention of purchasing any such article from him for analysis by a public analyst under section 12 of the Act.]
—————
1. Ins. by G.S.R. 4(E), dated 4th January, 1977 (w.e.f. 4-1-1977).
.—(1) Where the food inspector is of the opinion that any person engaged in selling or manufacturing any article of food is suffering from or harbouring the germs of any infectious disease, he may examine or cause to be examined such persons:
Provided that where such person is a female 1[***] she shall be examined by a woman duly authorised by the food inspector.
(2) If on such examination the food inspector finds that such person is suffering from any such disease, he may by order in writing direct such person not to take part in selling or manufacturing any article of food.
—————
1. Omitted by G.S.R. 832(E), dated 21st October, 2003 (w.e.f. 21-10-2003).
Samples of food for the purpose of analysis shall be taken in clean dry bottles or jars or in other suitable containers which shall be closed sufficiently tight to prevent leakage, evaporation or in the case of dry substance, entrance of moisture and shall be carefully sealed.
All bottles or jars or other containers containing samples for analysis shall be properly labelled and the parcels shall be properly addressed. The label on any sample of food sent for analysis shall bear:—
1[(a) Code number and Serial number of the Local (Health) Authority;]
(b) Name of the sender with official designation, if any;
2[***]
(d) Date and place of collection;
(e) Nature of article submitted for analysis;
(f) Nature and quantity of preservative if any, added to the sample:
3[Provided that in the case of a sample of food which has been taken from Agmark
All samples of food sent for analysis shall be packed, fastened and sealed in the following manner, namely:—
(a) The stopper shall first be securely fastened so as to prevent leakage of the contents in transit;
(b) The bottle, jar or other container shall then be completely wrapped in fairly strong thick paper. The ends of the paper shall be neatly folded in and affixed by means of gum or other adhesive;
1[(c) A paper slip of the size that goes round completely from the bottom to top of the container, bearing the signature and code and serial number of the Local (Health) Authority, shall be pasted on the wrapper, the signature or the thumb impression of the person from whom the sample has been taken being affixed in such a manner that the paper slip and the wrapper bot
The containers of the sample shall be despatched in the following manner, namely:—
(a) The sealed container of one part of the sample for analysis and a memorandum in Form VII shall be sent in a sealed packet to the public analyst immediately but not later than the succeeding working day by any suitable means;
(b) The sealed containers of the remaining two parts of the sample and two copies of the memorandum in Form VII shall be sent in a sealed packet to the Local (Health) Authority immediately but not later than the succeeding working day by any suitable means;
2[(c) The sealed container of one of the remaining two parts of the sample and a copy of the memorandum in Form VII kept with the Local (Health) Authority shall within a period of 7 days be sent to the public
A copy of the memorandum and specimen impression of the seal used to seal the packet shall be sent, in a sealed packet separately to the Public Analyst by any suitable means immediately but not later than the succeeding working day.]
—————
1. Subs. by G.S.R 293(E), dated 23rd March, 1985.
Any person taking a sample of any food for the purpose of analysis under the Act may add a preservative as may be prescribed from time to time to the sample for the purpose of maintaining it in a condition suitable for analysis.
The preservative used in the case of samples of any milk 5[including toned, separated and skimmed milk] 1[standardised milk chhanna, skimmed milk chhanna], 6[cream, 7[***] ice-candy, 2[dahi, khoa or Khoa based and Paneer based sweets, such as Kalakand and Burfi, Chutney and prepared foods] and 4[Gur, Coffee and Tea] in liquid or semiliquid form shall be the liquid commonly known as “formalin” that is to say, a liquid containing about 40 per cent. of formaldehyde in aqueous solution in the proportion of 1[0.1 ml. (two drops) for 25 ml. or 25 grams]:
8[Provided that in case of samples of ice cream and mixed ice-cream, the preservative used shall be the liquid commonly known as formain, that is to say, a liquid containing about 40 per cent. of formaldehyde in aqueous solution in the proportion of 0.6 ml for 100ml or 100gms.]
&nbs
Whenever any preservative is added to a sample, the nature and quantity of the preservative added shall be clearly noted on the label to be affixed to the container
The quantity of sample of food to be sent to the public analyst / Director for analysis shall be as specified in the Table below:
--------------------------------------------------------------------------------
Article of food
Approximate quantity to be supplied
--------------------------------------------------------------------------------
(1)
(2)
------------------------------------------------------------------------------
Where food is sold or stocked for sale or for distribution in sealed containers having identical label declaration, the contents of one or more of such containers as may be required to satisfy the quantity prescribed in Rule 22 shall be treated to be a part of the sample.]
—————
1. Ins. by G.S.R. 1564, dated 17th November, 1962.
The addition of a colouring matter to any article of food except as specifically permitted by these rules, is prohibited.
Where an extraneous colouring matter has been added to any article of food, there shall be displayed one of the following statements in capital letters, just beneath the list of ingredients on the label attached to any package of food so coloured, namely:—
(i) Contains permitted natural colour(s)
or
(ii) contains permitted synthetic food colour(s)
or
(iii) contains permitted natural and synthetic food colour(s)
or
(iv) contains permitted natural */and* synthetic* colour(s)
(For the period upto and inclusive of 1st September,
Notwithstanding provisions of Rule 24 and Rule 32(b) caramel may be used without label declaration” omitted by G.S.R. 388(E), dated 25th June, 2004 and as amended by G.S.R. 417(E), dated 23rd June, 2005 (w.e.f. 25-6-2005).
[Except as otherwise provided in the rules 3[and in Appendices B and C] the following natural] colouring principles whether isolated from natural colours or produced synthetically may be used in or upon any article of food:—
4[***]
5[(b) (i) Beta-carotene;
(ii) Beta-apo-8-carotenal;
(iii) Methylester of Beta-apo-8 carotenoic acid;
(iv) Ethylester of Beta-apo-8 carotenoic acid;
(v) Canthaxanthin;]
(c) Chlorophyll;
(d) 6[Riboflavin (Lactoflavin)];
(e) Caramel;
&
Inorganic colouring matters and pigments shall not be added to any article of food unless otherwise provided in Appendix B and Appendix C of these rules.]
—————
1. Subs. by G.S.R. 388(E), dated 25th June, 2004 and as amended by G.S.R. 417(E), dated 23rd June, 2005, for rule 27 (w.e.f. 25-6-2005). Rule 27, before substitution, stood as under:
“27. Addition of inorganic matters and pigments prohibited.—Inorganic colouring matters and pigments shall not be added to any article of food:
Provided that chewing gum may contain Titanium dioxide—(food grade) up to a maximum limit of 1 per cent.”
No synthetic food colours or a mixture thereof 16except the following, shall be used in food:
Colour Common name Colour Index (1956) Chemical Class
1. Red Ponceau 4R 16255 Azo
Carmoisine 14720
Erythrosine 45430 Xanthene
2. Yellow Tartrazine 19140 Pyrazolone
Sunset yellow FCF 15985 Azo
3. Blue Indigo Carmine 73015 Indigoid
[Brilliant blue FCF 42090 Triarylmethane
4. Green Fast green FCF 42053 Triarylmethane]
&
Aluminum Lake of Sunset Yellow FCF may be used in powdered dry beverages mix (powdered softdrink concentrate) upto a maximum limit of 0.04 per cent. weigh by weight. The maximum limit of colour content in final beverage for consumption shall not exceed 8.3 ppm and that of aluminum content shall not exceed 4.4 ppm of the final beverage for consumption:
Provided that the powdered dry beverages mix (powdered softdrink concentrate) label shall give clear instruction for reconstitution of product for making final beverage.]
—————
1. Ins. by G.S.R. 853(E), dated 30th December, 2002 (w.e.f. 1-4-2003).
Use of permitted synthetic food colours in or upon any food other than those enumerated below is prohibited:
(a) Ice-cream, milk lollies, frozen dessert, flavoured milk, yoghurt, ice-cream mix powder;
(b) Biscuits including biscuit wafer, pastries, cakes, confectionery, thread candies, sweets, savouries (dal moth, mongia, phululab, sago papad, dal biji only);
(c) Peas, strawberries and cherries in hermetically sealed containers, preserved or processed papaya, canned tomato juice, fruit syrup, fruit squash, fruit cordial, jellies, jam, marmalade, candied crystallised or glazed fruits;
(d) Non-alcoholic carbonated and non-carbonated ready-to-serve synthetic beverages including synthetic syrups, sherbets, fruit bar, frui
The maximum limit of permitted synthetic food colours or mixture thereof which may be added to any food article enumerated in rule 29 shall not exceed 100 parts per million of the final food or beverage for consumption, except in case of food articles mentioned in clause (c) of rule 29 where the maximum limit of permitted synthetic food colours shall not exceed 200 parts per million of the final food or beverage for consumption.]
—————
1. Subs. by G.S.R. 304(E), dated 4th June, 1997 (w.e.f. 4-6-1997).
The colours specified in rule 28 when used in the preparation of any article of food shall be pure and free from any harmful impurities.
(a) General
(1) Prepackaged food shall not be described or presented on any label or in any labelling manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its character in any respect.
(2) Label in prepackaged foods shall be applied in such a manner that they will not become separated from the container.
(3) Contents on the label shall be clear, prominent, indelible and readily legible by the consumer under normal condition of purchase and use.
(4) Where the container is covered by a wrapper, the wrapper shall carry the necessary information or the label on the container shall be readily legible through the outer wrapper or not obscured by it.
(b) Labellin
The food claimed to be enriched with nutrients such as minerals, proteins or vitamins shall give the quantities of such added nutrients on the label.]
—————
1. Ins. by G.S.R. 63(E), dated 5th February, 1976 (w.e.f. 5-2-1976).
The particulars of declaration required under these rules to be specified on the label shall be in English or Hindi in Devnagri script:
Provided that nothing contained shall prevent the use of any other language in addition to the language required under this rule.]
—————
1. Subs. by S.R.O. 2755, dated 24th November, 1956.
There shall be a surrounding line enclosing the declaration and where the words 1[“unsuitable for babies”] are required to be used there shall be another such line enclosing these words.
—————
1. Subs. by G.S.R. 245(E), dated 4th April, 2001 (w.e.f. 4-4-2001).
The distance between any part of the words 1[“unsuitable for babies”] and the surrounding line enclosing these words shall not be less than 2[1.5 mm].
—————
1. Subs. by G.S.R. 169, dated 2nd February, 1961.
2. Subs. by G.S.R. 1340, dated 24th October, 1961.
120[(1) The information required under these rules shall be given on the principal display panel of the package or container and such information may be given in following manner:
(i) all the information be grouped together and given at one place; or
the pre-printed information be grouped together and given in one place; and
(ii) online information be grouped together in other place.
Explanation.- For the purpose of this rule, the "principal display panel" means that part of the container/ package which is intended or likely to be displayed or presented or shown or examined by the customer under normal and customary conditions of display, sale or purchase of the commodity contained therein.]
(2) The area
A label shall not contain any statement, claim, design, device, fancy name or abbreviation which is false or misleading in any particular concerning the food contained in the package, or concerning the quantity or the nutritive value or in relation to the place of origin of the said food:
1[Provided that this rule shall not apply in respect of established trade or fancy names of confectionery, biscuits and sweets such as Barley, Sugar, Bulls ice-cream Cracker, or in respect of aerated waters such as Ginger Beer or Gold Spot or any other name in existence in international trade practice.]
—————
1. Added by S.R.O. 2755, dated 24th November, 1956.
1) Proprietary food means a food which has not been standardized under the Prevention of Food Adulteration Rules, 1955.
(2) In addition to the provisions including labelling requirements as prescribed under these rules, all proprietary foods shall also conform to the following requirements:—
(a) the manufacturer of proprietary products shall obtain separate licence for manufacture of each proprietary food products:
Provided that Halwais manufacturing traditional foods like Indian traditional snacks and sweets shall obtain a composite licence;
(b) the name of the food and/or category under which it falls in these rules shall be mentioned on the label;
(c) tobacco and nicotine shall not be used as ingr
1) An article of infant milk substitutes/infant foods whose standards are not prescribed in Appendix B shall be manufactured for sale, exhibited for sale or stored for sale only after obtaining the approval of such articles of food and its label from Government of India.]
3[(1A)] Without prejudice to any other provisions relating to labelling requirements contained in these rules, every container of infant milk substitute or infant food or any label affixed thereto shall indicate in a clear, conspicuous and in an easily readable manner, the words “IMPORTANT NOTICE” in capital letters and indicating thereunder the following particulars, namely:—
(a) a statement “MOTHERS MILK IS BEST FOR YOUR BABY” in capital letters. The types of letters used shall not be less than five millimeters and the text of such statement shall be in the Central
The labelling of prepacked irradiated food shall be in accordance with the provisions of Rule 32 and Rule 42 of the Prevention of Food Adulteration Rules, 1955 and the provisions of the Atomic Energy (Control of Irradiation of Food) Rules, 1991, under the Atomic Energy Act, 1962 (Act 33 of 1962).]
—————
1. Ins. by G.S.R. 614(E), dated 9th August, 1994 (w.e.f. 9-8-1994) as corrected by G.S.R. 60(E), dated 7th February, 1995.
The package, label or the advertisement of edible oils and fats shall not use the expressions "Super-Refined", "Extra-Refined", "Micro-Refined", "Double-Refined", "Ultra-Refined", "Anti-Cholesterol", "Cholesterol Fighter", "Soothing to Heart", "Cholesterol Friendly", "Saturated Fat Free" or such other expressions which are an exaggeration of the quality of the Product.]
—————
1. Ins. by G.S.R. 241(E), dated 5th April, 1999.
There shall not appear in the label of any package containing food for sale the words “recommended by the medical profession” or any words which imply or suggest that the food is recommended, prescribed or approved by medical practitioners.
1)] There shall not be written in the statement or label attached to any package containing any article of food the word “imitation” or any word, or words implying that the article is a substitute for any food, unless the use of the said words is specifically permitted under these rules.
2 [(2) (i) Any fruit syrup, fruit juice, fruit squash, fruit beverages, cordial, crush or any other fruit products standardized under Appendix B of these rules, which does not contain the prescribed amount of fruit juice/fruit pulp/fruit content shall not be described as fruit syrup, fruit juice, fruit squash, fruit beverages, cordial, crush or any other fruit product as the case may be and such products, shall be described as non-fruit products.
(ii) Every non-fruit product shall be mentioned in clear, conspicuous and easily readable manner, marked on
The word “pure” or any word or words of the same significance shall not be included in the label of a package that contains an imitation of any food.
(A) Coffee-Chicory Mixture:- (i) Every package containing a mixture of coffee and chicory shall have affixed to it a label upon which shall be printed the following declaration:
Coffee blended with Chicory
This mixture contains:
Coffee Percent
Chicory Percent"
30(ii) Every package containing Instant Coffee-Chicory mixture shall have affixed to it a label upon which shall be printed the following declarations:
Instant Coffee-Chicory Mixture
made from blends of Coffee and Chicory
Coffee Percent
Chicory
There shall be no advertisement of any food which is misleading or contravening the provisions of Prevention of Food Adulteration Act, 1954 (37 of 1954), or the rules made thereunder.
Explanation.—The term ‘Advertisement’ means any visible representation or announcement made 2[by means of any light, sound, smoke, gas, print, electronic media, internet or website].]
—————
1. Ins. by G.S.R. 257(E) dated 3rd May, 1991 as corrected by Notification No. G.S.R. 531(E), dated 14th August, 1991 (w.e.f. 3-11-1991).
2. Subs. by G.S.R. 382(E), dated 28th May, 2002 (w.e.f. 28-8-2002).
Notwithstanding the provisions of rule 43, no person shall either by himself or by any servant or agent, sell—
(a) cream which has not been 1[prepared exclusively from] milk or which contains less than 2[25] per cent. of milk fat,
(b) milk which contains any added water,
(c) ghee which contains any added matter not exclusively derived from milk fat,
(d) skimmed milk (fat abstracted) as milk,
(e) a mixture of two or more edible oils as an edible oil,
2[(f) vanaspati to which ghee or any other substance has been added,]
3[***]
No person in any State shall, with effect from such date as the State Government concerned may by notification in the Official Gazette specify in this behalf, sell or offer or expose for sale, or have in his possession for the purpose of sale, under any description or for use as an ingredient in the preparation of any article of food intended for sale—
(a) Kesari gram (Lathyrus sativus) and its products,
(b) Kesari dal (lathyrus sativus) and its products,
(c) Kesari dal flour (Lathyrus sativus) and its products,
(d) a mixture of Kesari gram (Lathyrus sativus) and Bengal-gram (Cicer arietinum) or any other gram,
(e) a mixture of Kesari dal (Lathyrus sativus) and Bengal-gr
No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description, fruits which have been artificially ripened by use of acetylene gas, commonly known as carbide gas.]
—————
1. Ins. by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 31-1-1979).
No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description, food articles which have been coated with mineral oil, except where the addition of mineral oil is permitted in accordance with the standards laid down in Appendix ‘B’.]
—————
1. Ins. by G.S.R. 732(E), dated 23rd August, 1990 (w.e.f. 23-8-1990).
(1) The ghee having less Reichert value and a different standard for Butyro-refractometer reading at 400C than that specified for the area in which it is imported for sale or storage shall not be sold or stored in that area except under the ‘AGMARK’ seal:
Provided that such ghee may be (i) sold loose, after opening the ‘AGMARK’ sealed container, in quantities not exceeding two kilograms at a time, and (ii) used in the preparation of confectionery (including sweetmeats).
(2) A person selling—
(i) such ghee in the manner specified in sub-rule (1), and
(ii) confectionery (including sweetmeats) in the preparation of which such ghee is used, shall give a declaration in Form VI-B, to the Food Inspector when a sample thereof is taken by him
Til oil (Sesame oil) obtained from white sesame seeds, grown in Tripura, Assam and West Bengal having different standards that those specified for til oil shall be sold in sealed containers bearing Agmark label. Where this til oil is sold or offered for sale without bearing an Agmark label, the standard given for til oil shall apply.]
—————
1. Ins. by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).
Carbia Callosa and Honey dew shall be sold only in sealed containers bearing Agmark seal.]
—————
1. Ins. by G.S.R. 205, dated 13th February, 1974 (w.e.f. 23-2-1975).
Kangra tea shall be sold or offered for sale only after it is graded and marked in accordance with the provisions of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937), and the rules made thereunder.]
—————
1. Ins. by G.S.R. 850, dated 25th June, 1975.
Irradiated food shall be offered for sale only in prepackaged conditions.]
—————
1. Ins. by G.S.R. 614(E), dated 9th August, 1994 (w.e.f. 9-8-1994).
(i) Flavoured tea shall be sold or offered for sale only by those manufacturers who are registered with Tea Board. Registration No. shall be mentioned on the label.
(ii) It shall be sold only in packed conditions with label declaration as provided in clause ‘yy’ of rule 42.]
—————
1. Ins. by G.S.R. 847(E), dated 7th December, 1994 (w.e.f. 7-12-1994) and corrected by G.S.R. 329(E), dated 4th April, 1995.
No person shall sell or offer or expose for sale or have in his premises for the purpose of sale, the common salt, for direct human consumption unless the same is iodized:
Provided that common salt may be sold or exposed for sale or stored for sale for iodization, iron fortification, animal use, preservation, manufacturing medicines, and industrial use, under proper label declarations, as specified under clause (22) of sub-rule (zzz) of rule 42.]
—————
1. Ins. by G.S.R. 670(E), dated 17th November, 2005 (w.e.f. 17-5-2006).
Tobacco and nicotine shall not be used as ingredients in any food products.]
-----------
1. Ins. by G.S.R. 491(E), dated 21st August, 2006 and read with corrigendum G.S.R. 518(E), dated 31st July, 2007 (w.e.f. 20-8-2007).
No person shall use the word ‘honey’ or any word, mark, illustration, or device that suggests honey on the label or any package of, or in any advertisement for, any food that resembles honey but is not pure honey.
No person shall sell or have in his possession for the purpose of sale or for use as an ingredient in the preparation of an article of food for sale a mixture of ghee or butter and any substance (a) prepared in imitation of or as a substitute for ghee or butter, or (b) consisting of or containing any oil or fat which does not conform to the definition of ghee:
Provided where a mixture prohibited by this rule is required for the preparation of an article of food, such mixture shall be made only at the time of the preparation of such article of food.
No artifical sweetener shall be added to any article of food.
29Provided that artificial sweetener may be used in food articles in the table below in quantities not exceeding the limits shown against them and as per provision contained in Appendix C to these rules and shall bear the label decelarations as provided in sub-rule (ZZZ)(1)(A), (ZZZ)(1)(B) and(ZZZ)(12) of rule 42.
Table
--------------------------------------------------------------------------------
Sl. No.
Name of Artificial Sweetener
Article of Food
Maximum Limit of Artificial Sweetener
&n
No person shall sell or use as an ingredient in the preparation of any article of food intended for sale, the flesh of any animal or fowl which has died on account of natural causes
(1) No person shall manufacture, sell, stock, distribute or exhibit for sale 3[4[synthetic food colours] or their mixtures or any preparation of such colour for use in or upon food except under a licence.]
(2) No person shall sell a permitted 3[4[synthetic food colours]] for use in or upon food unless its container carries a label stating the following particulars:
(a) the words “Food Colours”.
(b) the chemical and the common or commercial name 4[and colour index] of the dye-stuff.
(3) No person shall sell a mixture of permitted 3[4[synthetic food colours]] for use in or upon food unless its container carries a label stating the following particulars:—
(a) the words “Food Colour Mixtu
Sale of insect-damaged dry fruits and nuts.—The dry fruits and nuts like raisins, currants, fig, cashewnut, apricot, almonds may contain not more than 5 per cent. of insect-damaged fruits and nuts, by counts.”
The following food additives permitted for use in certain foods shall be sold only under the Indian Standards Institution Certification marks, namely:—
1. Sulphuric acid (Food Grade)
2. Sodium propionate (Food Grade)
3. Calcium propionate (Food Grade)
4. Sorbic acid (Food Grade)
5. Potassium metabisulphate (Food Grade)
6. Sodium metabisulphate (Food Grade)
7. Sorbild (Food Grade)
8. Benzoic acid (Food Grade)
9. Sodium benzoate (Food Grade)<
Save as otherwise provided in these rules, no person shall irradiate for sale, store for sale, or transport for sale irradiated food.]
—————
1. Ins. by G.S.R. 614(E), dated 9th August, 1994 (w.e.f. 9-8-1994).
The fresh fruits and vegetables shall be free from rotting and free from coating of waxes, mineral oil and colours.]
2[Provided that fresh fruits may be coated with bees wax (white and yellow) or carnauba wax in accordance with the good manufacturing practices for use of food additives (GMP) under proper label declaration as provided in sub-rule (ZZZ) (25)* of rule 42.]
—————
1. Ins. by G.S.R. 656(E), dated 13th August, 2003 (w.e.f. 13-8-2003).
2. Ins. by G.S.R. 773(E), dated 29th December, 2006 (w.e.f. 30-3-2007) * Ed.—As sub-rule (ZZZ) (24) has been numbered as sub-rule (ZZZ) (25) in rule 42, hence it has been changed here.
(1) Every utensil or container used for manufacturing, preparing or containing any food or ingredient of food intended for sale shall be kept at all times in good order and repair and in a clean and sanitary condition. No such utensil or container shall be used for any other purpose.
(2) No person shall use for manufacturing, preparing or storing any food or ingredient of food intended for sale, any utensil or container which is imperfectly enamelled or imperfectly tinned or which is made of such materials or is in such a state as to be likely to injure such food or render it noxious.
(3) Every utensil or container containing any food or ingredient of food intended for sale shall at all times be either provided with a tight-fitting cover or kept closed or covered by a properly fitting lid or by a close fitting cover or gauze net or other
(1) No person shall manufacture, sell, stock, distribute or exhibit for sale any article of food, including prepared food or ready to serve food 2[or irradiated food] except under a licence:
Provided that the fruit products covered under the Fruit Products Order, 1955, solvent extracted oil, deoiled meal and edible flour covered under the Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order, 1967, 3[vanaspati covered under the Vegetable Oil Products (Regulation) Order, 1998], and meat and poultry products covered under the Meat Food Products Order, 1973, shall be exempted from the above rule:]
4[Provided further that a producer of milk, who sells milk only to a milk co-operative society which is a member of milk co-operative Union engaged in reconstitution of milk or manufacture of milk products, shall be exempted from t
A licence shall, unless sooner suspended or cancelled, be in force for a period of five years or for such period as the State Government may prescribe:
Provided that the licensee shall make an application for renewal of licence at least three months before the expiry of the period of validity of the licence and the licensing authority shall pass orders on the application before the expiry period of validity of the licence in force.]
—————
1. Subs. by G.S.R. 832(E), dated 21st October, 2003 (w.e.f. 21-10-2003).
A licensing authority empowered to issue licences in Local areas falling within the jurisdiction of a sea-port, airport, a railway station or a group of railway stations (including any railway colony, office, yard, goods-shed, transhipment shed, workshop and other works owned and maintained by the Railway Administration, for the purpose or in connection with the railways), shall exercise his functions in the manner prescribed by the State Government concerned in which sea-port, airport or railway station is situated and adopt such forms as are prescribed by that Government for the purpose of licensing.]
—————
1. Ins. by G.S.R. 829(E), dated 7th November, 1983 (w.e.f. 7-5-1984).
“Preservative” means a substance which when added to food, is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food.
—————
* Added by S.R.O. 1687, dated 28th July, 1956.
Preservatives shall be divided into following classes:
(i) Class I preservatives shall be—
(a) common Salt,
(b) sugar,
(c) dextrose,
(d) glucose 1[Syrup],
2[***]
(f) spices,
(g) vinegar or acetic acid,
(h) honey,
3[***]
3[***]
3[***]
&
No person shall use in or upon a food more man one Class II preservative:
1[Provided that where in column (2) of the table given below rule 55 the use of more than one preservative has been allowed in the alternative, those preservatives may notwithstanding anything contained in rule 55, be used in combination with one or more alternatives, provided the quantity of each preservative so used does not exceed such number of parts out of those specified for that preservative in column (3) of the aforesaid table as may be worked out on the basis of the proportion in which such preservatives are combined.
Illustration.—In the group of foods specified in Item 6 of the table given below rule 55, Sulphur dioxide or Benzoic acid can be added in the proportion of 40 parts per million or 200 parts per million respectively. If both preservatives are
The use of Class II preservatives shall be restricted to the following group of foods in concentration not exceeding the proportions given below against each.
Article of food Preservative Parts per million
(1) (2) (3)
1. Sausages and sausage meat containing raw meat, cereals and condiments. Sulphur dioxide 450
2. Fruit, fruit pulp or juice (not dried) for conversion into jam or crystallised glace or cured fruit or other products:
3[(a) Cherries
Sulphur dioxide 2,000
In a mixture of two or more foods or groups of foods mentioned against each item in the Table under rule 55, the use of class II preservative or preservatives shall be restricted to the limit upto which the use of such preservative or preservatives is permitted for the foods or groups of foods contained in such mixture.
Illustration.—In the food specified in item 23 of the Table given below rule 55, sulphur dioxide can be added to dehydrated vegetables in the proportion of 2,000 parts per million. If this food is mixed with the food specified in item 24 given in the said Table, that is to say tomato puree and paste, where benzoic acid is permitted to an extent of 250 ppm then in the mixture containing equal parts of these two foods, the proportion of Sulphur dioxide and Benzoic acid, shall be 1,000 ppm and 125 ppm respectively.]
&nb
No nitrate or nitrite shall be added to any infant food.]
—————
* Added by S.R.O. 1687, dated 28th July, 1956.
1. Ins. by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).
Natamycin may be used for surface treatment of cheese (hard) under label declaration as specified in clause (8) of sub-rule (ZZZ) of rule 42 subject to the following conditions, namely:—
(i) Maximum level of application of Natamycin shall not exceed 2 mg/dm 3.
(ii) The penetration depth of Natamycin in cheese (hard) shall not exceed 2mm.
(iii) The maximum residue level of Natamycin in the finished cheese (hard) shall not exceed 1mg/dm 3.]
—————
* Added by S.R.O. 1687, dated 28th July, 1956.
1. Ins. by G.S.R. 223(E), dated 26th May, 1996 (w.e.f. 26-11-1996).
[***]
30. Amended GSR 396 (E) dt-27-5-1999.
27. Omitted by Noti. No. GSR 243 dated 1.3.1980.
(1) Chemicals described in monographs of the Indian Pharmacopoeia when used in foods, shall not contain poisonous metals beyond the limits specified in the appropriate monographs of the Indian Pharmacopoeia for the time being in force.
(2) Notwithstanding the provisions of sub-rule (1), no article of food specified in Column 2 of the table below, shall contain any metal specified in excess of the quantity specified in Column 3 of the said table.
18[Table
SI. No. Name of the Contaminants Article of Food ug/kg.
(1). (2) (3) (4)
1. Aflatoxin All articles of food 30
2. Aflatoxin M1 Milk 0.5
3.
(1) Crop contaminant means any substance not intentionally added to food, but which gets added to articles of food in the process of their production (including operations carried out in crop husbandry, animal husbandry and veterinary medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or holding of articles of such foods as a result of environmental contamination.
(2) No article of food specified in column (2) of the Table below shall contain crop contaminant specified in the corresponding entry in column (1) thereof in excess of quantities specified in the corresponding entry in column (3) of the said Table:-
Table
Name of the contaminants
Article of food
mg/kg.
The toxic substance specified in column (1) of the Table below, which may occur naturally in any article of food, shall not exceed the limit specified in the corresponding entry in column (2) of the said Table:-
TABLE
Name of substance Maximum limit
(1) (2)
Agaric acid 100 ppm
Hydrocyanic acid 5 ppm
Hypericine 1 ppm
Saffrole 10 ppm
Anti-oxidant’ means a substance which when added to food retards or prevents oxidative deterioration of food and does not include sugar, cereal oils, flours, herbs and spices.
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
No anti-oxidant other than lecithin, ascorbic acid and tocopherol shall be added to any food unless otherwise provided in Appendix B and Appendix C of these rules.
Provided that the following anti-oxidants, not exceeding in concentration mentioned against each, may be added to edible oils and fats except ghee and butter, namely:-
1. Ethyl gallate
2. Propyl gallate
3. Octyl gallate / or mixture therof 0.01 per cent
4. Dodecyl gallate
5. 4[AscorbyI palmitate]
0.02 per cent
6. Butylated hydroxyanisole (BHA) 0.02 per cent
7. C
Vitamin D preparation may contain anti-oxidants prescribed in Rule 59 not exceeding 0.08 per cent.]
11. Inserted by Noti No. GSR 1417 (E) dated 20.9.1976 (w.e.f. 2.10.1976).
“Emulsifying agents” and “stabilizing agents” mean substances which, when added to food, are capable of facilitating a uniform dispersion of oils and fats in aqueous media, or vice versa, and/or stabilizing such emulsions and include the following, namely:—
Agar, alginic acid, calcium and sodium alginatees carrageen, edible gums 2[(such as guar., karaya arabic, carobean, furcellaran, tragacanth, gum ghatti)], dextrin, sorbitole, pectin, sodium and calcium pectate, sodium citrate, sodium phosphates, sodium tartrate, calcium lactate, lecithin, albumen, gelatin quillaila, modified starches, hydrolysed proteins, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate, propyleneglycol alginate, methyl ethyl cellulose, methyl cellulose, sodium caboxymethyl cellulose, stearnoyl tartaric acid, esters of monoglycerides and diglycerdies of fatty acids, mon
No emulsifying or stabilizing agents shall be used in any food, except where the use of emulsifying or stabilizing agents is specifically permitted:
Provided that the following emulsifying or stabilizing agents shall not be used in milk and cream, namely, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate, propyleneglycol alginate, mthylethyl cellulose, methyl cellulose, sodium carboxymethyl cellulose, stearyle tartaric acid, esters of monoglycerides and diglycerides of fatty acids, monostrearin sodium sulphoacetate, sorbitan esters of fatty acids or in combination, 2[***]:
3[Provided further that Polyglycerol esters of fatty acids and Polyglycerol ester of interesterified Ricinoleic acid may be used in bakery products and in chocolate to the extent of 0.2 per cent by weight:]
Starch phosphate, gum arabic substitute, may be used in syrup, ice-cream powder, salad dressing and pudding to a maximum extent of 0.5 per cent.]
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
1. Ins. by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 31-1-1979).
Modifified food starches (derivative starches) may be used in baked foods, confectionery, snacks, flavours, dairy products (where use of emulsifier/stabiliser is allowed in Appendix `B to the Prevention of Food Adulteration Rules, 1955) glazes, icings, gravies, sauces, soups, 2[***], coatings and 2[***] up to a maximum concentration of 0.5 per cent by weight.]
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
1. Ins. by G.S.R. 396 (E), dated 27th May, 1999 (w.e.f. 27-5-1999).
2. The words "fruit filing" and "fruit beverages or fruit drinks" omitted by G.S.R. 853(E), dated 30th December, 2002 (w.e.f. 1-10-2003).
&
The emulsifying and stabilizing agents may be added to flavouring agents.]
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
1. Ins. by G.S.R. 55 (E), dated 31st January, 1979 (w.e.f. 31-1-1979).
The following emulsifying and stabilizing agents may be added to fruit products:—
1. Pectin
2. Sodium alginate
3. Calcium alginate
4. Alginic acid
5. Propylene glycol alginate.]
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
1. Ins. by G.S.R. 249(E), dated 8th March, 1983.
The emulsifying and stabilising agents enlisted under Rule 60 may be added to frozen desserts.]
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
1. Ins. by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 11-3-1996).
Xanthan Gum may be used in food articles upto a maximum extent of 0.5 per cent by weight.
No anticaking agents shall be used in any food except where the use of anticaking agents is specifically permitted:
2[Provided that table salt, onion powder, garlic powder, fruit powder and soup powder may contain the following anticaking agents in quantities not exceeding 2.0 per cent, either singly or in combination, namely:—
(1) carbonates of calcium and magnesium.
(2) phosphate of calcium and magnesium.
(3) silicates of calcium, magnesium, aluminium or sodium of silicon dioxide.
(4) myristates, palmitates or stearates of aluminium, ammonium, calcium potassium or sodium]]:
3[Provided further that calcium, potassium or sodium ferro
Dimethyl Polysiloxane, food grade, may be used as an antifoaming agent in edible oils and fats for deep fat frying upto a maximum limit of 10 parts per million:
2[Provided that mono and diglycerides of fatty acids of edible oil may be used as anti-foaming agent in jam, jellies and marmalade.]
Explanation.—For the purpose of this rule, “antifoaming agent” means substance which retards deteriorative changes and foaming height during heating.]
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
1. Ins. by G.S.R. 283(E), dated 26th March, 1983 and corrected by G.S.R. 743, dated 23rd September, 1983.
2. I
Spreadasil silicon spray (Dimethyl Polysiloxane) if used, as release agent in confectionery shall not exceed 10 ppm of the finished product.]
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
1. Ins. by G.S.R .454(E), dated 15th April, 1988 (15-4-1988).
Flavouring agents include flavour substances, flavour extracts or flavour preparations, which are capable of imparting flavouring properties, namely taste or odour or both to food. Flavouring agents may be of following three types:—
(A) Natural-flavours and Natural Flavouring Substances
“Natural flavours” and “Natural flavouring substances” are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical processes from vegetable 2[***] for human consumption.
(B) Nature-identical Flavouring Substances
Nature-identical flavouring substances are substances chemically isolated from aromatic raw materials or obtained synthetically ; they are chemically identical to substances present in natu
The use of the following flavouring agents are prohibited in any article of food, namely:—
1. Coumarin and dihydrocoumarin
2. Tonkabcan (Dipteryl adorat)
3. B-asaronc and cinameyl anthracilate]
2[4. Estragole
5. Ethyl Methyl Ketone
6. Ethyl-3-Phenylglycidate
7. Eugenyl methyl ether
8. Methyl b napthyl Ketone
9. P. Propylanisole
10. Saffrole and Isosaffrole
11. Thujone and Isothujone (a & b thujone).]
Diethylene Glycol and Monoethyl ether shall not be used as solvent in flavours.]
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
1. Subs. by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).
The flavouring agents may contain permitted anti-oxidants, emulsifying and stabilising agents and food preservatives.
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
Monosodium Glutamate may be added to foods as per the provisions contained in Appendix C, subject to Good Manufacturing Practice (GMP) level and under proper label declaration as provided in rule 42(S). It shall not to added to any food for use by infant below twelve months and in the following foods:—
(List of foods where Monosodium Glutamate is not allowed)
1. Milk and Milk Products including Buttermilk.
2. Fermented and renneted milk products (plain) excluding dairy based drink.
3. Pasteurized cream.
4. Sterilised, UHT, whipping or whipped and reduced fat creams.
5. Fats and Oils, Foodgrains, Pulses, Oil seed
Where an extraneous flavouring agent has been added to any article of food, 2[there shall be written just beneath the list of ingredients on the label] attached to any package of food so flavoured, a statement in capital letters as below:—
“CONTAINS ADDED FLAVOUR”]
3[Note.—If such a statement is displayed, the flavour used in the product need not be mentioned in the list of ingredients.]
—————
* Added by G.S.R. 1211, dated 9th December, 1958.
1. Ins. by G.S.R. 293(E), dated 23rd March, 1985.
2. Subs. by G.S.R. 380(E), dated 25th June, 1998 (w.e.f. 9-7-1998).
&
(1) For the purpose of the standards specified in Appendix B, the “Carry Over” principle applies to the presence of additives such as colours, flavouring agents, antioxidants, anti-caking agents, emulsifying and stabilizing agents and preservative in food, as a result of the use of raw material or other ingredients in which these additives were used. The presence of contaminants is not covered by this purpose.
(2) The presence of an additive in food through the application of the carry over principle so admissible in general unless otherwise specifically prohibited in the rules or in Appendix B provided the total additive including the carry over through the raw material or other ingredients does not exceed the maximum amount so permitted.
—————
3(1) Subject to the Provisions of Sub rule (2), no insecticide shall be used directly on article of food:
Provided that nothing in this sub-rule shall apply to the fumigants which are registered and recommended for use as such on articles of food by the Registration Committee, constituted under section 5 of the Insecticides Act, 1968 (46 of 1968).]
4(2) The amount of insecticide mentioned in Column 2, on the foods mentioned in Column 3, shall not exceed the tolerance limit prescribed in Column 4 of the Table given below:
TABLE
Sl. No. Name of insecticide Food Tolerance limit limit mg/kg. (ppm)
(1) (2) (3) (4)
1. Aldrin dieldrin, (The Foodgrains 0.01
&n
Solvent-extracted oil means any vegetable oil obtained from oil-bearing material by the process of extraction by a solvent.
—————
* Ins. by G.S.R. 1211, dated 20th December, 1958.
Omitted
2. Omitted GSR 7 (E) dt 4.1.2001.
Solvent-extracted edible flour” means the ground material obtained from specially prepared deoiled meal, that is, the residual material left over when oil is extracted by a solvent from oil-cake immediately following the single-pressing of good quality edible oilseeds.
—————
* Ins. by G.S.R. 1211, dated 20th December, 1958.
(1) No solvent other than n-Hexane (Food Grade) shall be used in the extraction of cocoa butter, oils and fats and edible soya flour.
(2) The quantity solvent mentioned in the column (1) of the Table below, in the food mentioned in colum (2) of the said Table, shall not exceed the tolerance limits prescribed in column (3) of the said Table.
TABLE
1. Name of solvent
Hexane (food Grade)
2. Article of food
(a) Refined Solvent extracted cocoa butter.
(b) Refined Solvent extracted oils & fats.
(c) Solvent extracted edible soya flour.
The sequestering agents are substances which prevent adverse effect of metals catalysing the oxidative breakdown of foods forming chelates; thus inhibiting decolourisation of taste and rancidity.
—————
* Ins. by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).
Buffering agents are materials used to counter acidic and alkaline changes during storage or processing steps, thus improving the flavour and increasing the stability of foods.
—————
* Ins. by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).
The maximum limit of glycerol esters of wood resins (ester gum) when used in flavour emulsions soft drink concentrate and carbonated water shall not exceed 100 ppm of the final beverage for consumption.]
—————
* Ins. by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).
1. Subs. by G.S.R. 284(E), dated 29th May, 1997, for rule 72B (w.e.f. 29-5-1997). Earlier rule 72B was inserted by G.S.R. 677(E), dated 6th September, 1994 (w.e.f. 6-9-1994) as corrected by G.S.R. 54(E), dated 7th February, 1955.
The maximum concentration of Sucrose Acetate Isobutyrate when used in non-alcoholic beverages as a clouding agent shall not exceed 3000 ppm.]
—————
* Ins. by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).
1. Ins. by G.S.R. 396(E), dated 27th May, 1999 (w.e.f. 27-5-1999).
(1) Lactulose syrup may be used in special milk based infant food formulations, which is to be taken under medical advice upto a maximum level of 0.5 per cent of final food subject to label declaration.
(2) Lactulose syrup may be used in bakery products upto 0.5 per cent maximum by weight.]
—————
* Ins. by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).
1. Ins. by G.S.R. 388(E), dated 25th June, 2004 (w.e.f. 25-6-2004).
For the purpose of this chapter, unless the context otherwise requires—
(a) ‘Irradiation’ means any physical procedure, involving the intentional exposure of food to ionizing radiations.
(b) ‘Irradiation facility’ means any facility which is capable of being utilized for treatment of food by irradiation.
(c) ‘Operator of irradiation facility’ means any person appointed as such by licensee who satisfies the qualifications and requirements as for training specified in Schedule II of the Atomic Energy (Control of Irradiation of Food) Rules, 1991.
(d) ‘Irradiated food’ means articles of food subjected to radiation by—
(i) Gamma rays;
&nb
(1) Save as provided in sub-rule (2), no food shall be irradiated.
(2) No article of food permitted for irradiation specified in column 2 of the Table given below shall receive the dose of irradiation in excess of the quantity specified in column 3 of the said Table at the time of irradiation:-
TABLE
Sl. No. Name of Foods Dose of Irradiation (KGY)
Minimum Maximum Overall average
(1) (2) (3) (4) (5)
1. Onions 0.02 0.09 0.06
2. Spices 6 14 10
&
(1) Approval of facilities.—No irradiation facility shall be used for the treatment of food unless such facility—
(a) has been approved and licensed under the Atomic Energy (Control of Irradiation of Food) Rules, 1991;
(b) complies with the conditions for approval, operation, licence and process control prescribed under the Atomic Energy (Control of Irradiation of Food) Rules, 1991;
(c) carries out irradiation in accordance with the provisions of the Atomic Energy (Control of Irradiation of Food) Rules, 1991.
(2) Foods once irradiated shall not be re-irradiated unless specifically so permitted by the Licensing Authority for the Irradiation process control purposes.
(3) No food/irradia
(a) The irradiation shall conform to the dose limit and the radiation source to the specific conditions prescribed for each type or category of Food specified for treatment by irradiation, under the Atomic Energy (Control of Irradiation of Food) Rules, 1991.
(b) Food which has been treated by irradiation shall be identified in such a way as to prevent its being subjected to re-irradiation.
(c) The irradiation shall be carried out only by personnel having the minimum qualifications and training as prescribed for the purpose under the Atomic Energy (Control of Irradiation of Food) Rules, 1991.
(d) Food once irradiated shall not be re-irradiated unless specifically so permitted under these rules.
—————
Any treatment of Food by irradiation shall be recorded by an officer authorised by the competent authority as specified under the Deptt. of the Atomic Energy (Control of Irradiation of Food) Rules, 1991 as follows:—
(i) Name of the article:
(ii) Licence No:
(iii) Name, address and other details of Licensee:
(iv) Purpose of Irradiation:
(v) Source of Irradiation:
(vi) Date of Irradiation:
(vii) Dose of Irradiation:
(viii) Serial Number of Batch:
(ix) The nature, quali
The irradiated foods shall comply with all the provisions of the Prevention of Food Adulteration Act, 1954, and rules made thereunder specifying standards of such food.
—————
* Rule 78 ins. by G.S.R. 614(E), dated 9th August, 1994 (w.e.f. 9-8-1994) as corrected by G.S.R. 60(E), dated 7th February, 1995.
(1) The amount of antibiotic mentioned in column (2) on the sea foods including shrimps, prawns or any other variety of fish and fishery products, shall not exceed the tolerance limit prescribed in column (3) of the table given below:-
TABLE
S. No. Name of Antibiotics Tolerance limit mg/kg (ppm)
(1) (2) (3)
1. Tetracycline 0.1
2. Oxytetracycline 0.1
3. Trimethoprim 0.05
4. Oxolinic acid 0.3
(2) The use of any of the following antibiotics and other Pharmacologically Active Substances shall be prohibited in any unit processing sea foods including shrimps, prawns or any other
The food products may contain food additives as specified in these rules and in Appendices B and C.
—————
* Rule 80 ins. by G.S.R. 388(E), dated 25th June, 2004 (w.e.f. 25-6-2004).
The traditional foods namely,—Snacks of Savouries (Fried Products), such as Chiwda, Bhujia, Dalmoth, Kadubale, Kharaboondi, spiced and fried dals, banna chips and similar fried products sold by any name, sweets, Carbohydrates based and milk product based, such as Halwa, Mysore Pak, Boondi Ladoo, Jalebi, Khoya Barfi, Peda, Gulab Jamun, Rasgolla and similar milk product based sweets sold by any name, Istant Mix Powders only of idli mix, dosa mix, puliyogare mix, pongal mix, gulab jamoon mix, jalebi mix, vada mix, rice and pulses based Papads, Ready-to-serve Beverages (tea/coffee based only) may contain food additives permitted in these rules and in Table 2 of Appendix C.
—————
* Rule 81 ins. by G.S.R. 388(E), dated 25th June, 2004 (w.e.f. 25-6-2004).
The food products such as Bread and Biscuits, may contain food additives permitted in these rules and in Table 1 of Appendix C.
—————
* Rule 82 ins. by G.S.R. 388(E), dated 25th June, 2004 (w.e.f. 25-6-2004).
The following food products may contain food additives permitted in these rules in Table 3 of Appendix C, namely:—
(1) Dairy based drinks, flavoured and or fermented (e.g. chocolate milk, cocoa, eggnog-UHT Sterilised shel flife more than three months), Synthetic soft drink concentrate, mix/fruit based beverage mix, soups, bullions and taste makers, desert jelly, custard powder, jelly crystal, flavour emulsions and flavour paste (for use in carbonated and non-carbonated beverages);
(2) Sausages and sausage meat containing raw meat, cereals and condiments;
(3) Fruit pulp or juice (not dried) for coversions into jam or crystallized glazed or cured fruit or other product;
(4) Corn Flour and such like starches;
&n
Elevate your legal practice with advanced AI-driven research and drafting solutions. Experience unmatched efficiency, precision, and security, tailored exclusively for legal professionals.
An indispensable Tool for Legal Professionals, Endorsed by Various High Court and Judicial Officers
Please visit our Training & Support
Center or Contact Us for assistance
Scan Me!
India’s Legal research and Law Firm App, Download now!
For Daily Legal Updates, Join us on :
Back to top
AI Assistant
